The vintage is entirely destemmed, in order to avoid
the contribution of harsh tannins and green flavors. After a pre-maceration of a few days (the duration
varies according to characteristics' of the vintage), the wine
making proceeds in open stainless steel tanks where the temperatures
of fermentation are carefully controlled. The extraction of the
color and fine tannins is supported by pigeages, or pumping of
the juice over the must, daily. The cuvaison lasts ten days.
With the racking, fermented marc is quickly but delicately pressed
pneumatically. After a few hours at a few days of settling, all
communal appellations and the crus are put into barrels. We thus
obtain wines with delicate tannins and of a deep red color, suited
for long aging.
On the same way, maintain good ventilation
of the damp cellar, in order to limits the development of moulds.

Our white wines

Pressed carefully as of their arrival in fermenting
room, in a pneumatic press, the whole bunches give a must of
fresh flavors. After a static settling of a few hours, under
control of temperature maintained towards 12°C, the clarified
juice is added to the fermentation. The transformation of sugars
into alcohol is followed daily until completion, which can last
some 2 to 3 weeks.
The 2/3 of the volume of the Hautes-Cotes de Nuits
is vinified out of barrels of 500 liters called demi-muids, which
brings a light oak flavor, heavily charred. But especially, this
type of wine making allows then a breeding on dregs, profiting
from micro-oxygenation through wood.

Maturing

Fifteen to eighteen months of elevage in oak barrels,
depending upon the year, are necessary to prepare a wine of Burgundy
for bottling. We use 30% to 80% new barrels, according to the
vineyard and characteristics of the year. Lhe white wines, which are fermented in stainless,
remain on their lees. Chardonnay from the Hautes-Cotes de Nuits,
which is vinified and aged in oak barrels of 500 liters is stirred
regularly, in order to suspend the lees. This confers on the
wine its fat and complex of flavors. We do not fine because we
believe this strips the wines by erasing the subtle nuances which
exist from one vineyard to another.
Nous n'opérons pas de collage car nous estimons
qu'ils dépouillent les vins en effaçant les nuances subtiles qui
existent d'une appellation à l'autre, d'un terroir à l'autre, alors que
nous avions tout mis en oeuvre jusque là pour les souligner.